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Roasted Harvest Salad with Blue Cheese

Keyword: Thanksgiving
Skill: intermediate
Servings: 1

Equipment

INGREDIENTS

  • 1 ½ lbs Brussel sprouts
  • 4 cups Butternut squash
  • 2 tbsp olive oil, separated
  • salt and pepper to taste
  • 1 ¼ cups red grapes, sliced vertically
  • 1 ¼ cup whole walnuts
  • ¾ cup dried cranberries
  • ¼ cup blue cheese, crumbled

For dressing:

  • 1 tsp Dijon mustard
  • 2 tsp balsamic vinegar
  • 4 tbsp grapeseed oil
  • Salt and pepper to taste

INSTRUCTIONS

  1. Preheat oven to 450F.
  2. Prep Brussels sprouts by removing damaged leaves, slicing the bottoms and cutting in half vertically. Transfer to a bowl and toss with 1 tbsp of olive oil and season with salt and pepper to taste. Transfer to a rim lined baking sheet, placing the sprouts cut side down.
  3. Cut butternut squash into cubes (or buy store-bought already cut saves a ton of time!) transfer to a bowl and toss with remaining 1 tbsp of olive oil, and season to taste with salt and pepper.
  4. Place both trays in the oven, sprouts on top rack so the char a bit, and squash on bottom rack. Roast for 15 minutes. Remove from oven and allow to cool.
  5. Slice grapes and set aside.
  6. NOTE: These steps can all be done the day before, placed into airtight storage containers
  1. For dressing, combine mustard and vinegar in a small bowl, whisk to combine and slowly add the grapeseed oil, whisking all the while until nicely emulsified and smooth. Season with salt and pepper.
  2. Place vegetables in a bowl, add grapes and walnuts and toss with vinaigrette. Add cheese on top in large crumbles.